Ingredients
For the marinade
15 cl Olive Oil
1 tbsp Honey
1 tsp Gran Masala
1 tsp Cumin
1 tsp Curry
1 tsp Ginger
1 tsp Garlic Powder
Salt & Pepper
For the chicken
1 Butternut
2 Bay Leaves
1 tbsp Brown Sugar
Olive Oil
2 Onions
Salt & Pepper
1/2 tsp Cumin; Smoked Paprika; Cinnamon
Preparation
For the marinade
Step 1
Mix all of your ingredients together until well combined.
For the chicken
Step 2
Put your whole free-range chicken in a dish and cut small incisions on the skin.
Step 3
Pour your marinade all over your chicken. Don't be afraid to use your hands to make sure your chicken is nicely covered with the sauce. Leave to rest in the fridge for 2 hours.
Step 4
Preheat your oven to 200°C/390°F.
Step 5
Cover your chicken with baking paper. It should be folded around your poultry, coming inside your dish (as in the picture).
Step 6
Cook for 30 min.
For the veggies
Step 7
In the meantime, line a pan with baking paper, using Avere's soaking method.
Step 8
Pour some olive oil, the bay leaves, and the spices.
Saute your onions and cube-cut butternut for 10 min, sprinkling them halfway through with brown sugar to allow them to caramelize. Set aside.
Back to chicken
Step 9
After 30 min, take out the chicken. open the baking paper cover and add your sautéed vegetables. Add 20g of butter cut in cubes all over the chicken to give it a nice caramelized skin.
Step 10
Put back your baking paper. It should be covering the chicken and the veggies.
Cook for another 30 min or until your chicken is nicely cooked.